pepperoni stuffed chicken~robynne
(2 ratings)
These chicken rolls are juicy,and flavorful. You can serve them with the mustard sauce or sprinkle your favorite Italian seasonings over the pepperoni and serve with marinara sauce. My family really enjoyed them, but my husband said to put even more pepperoni in the chicken next time. Great suggestion! Update: I discovered that Basil Pesto is fantastic on these rolls. I don't know why I haven't tried it before. It is by far my favorite sauce for this recipe. Try it!
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(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
15 Min
method
Bake
Ingredients For pepperoni stuffed chicken~robynne
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4chicken breast halves, skinless and boneless
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4 lgpepperoni sausage slices or 8-10 small slices for each breast
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4 slicemonterey jack cheese
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garlic salt, to taste
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1egg, beaten
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3/4 cbread crumbs (i use 1/4 italian bread crumbs and 1/2 panko bread crumbs)
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1/2 cbutter
- MUSTARD SAUCE
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3/4 csour cream
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1/2 Tbspdijon mustard
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3 Tbspchopped parsley
How To Make pepperoni stuffed chicken~robynne
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1Pound chicken breast to 1/2 inch thickness, being careful not to tear the meat. Sprinkle each breast with garlic salt. If you are using the marinara sauce, you would add your italian seasonings also.
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2Place pepperoni and slice of cheese on each chicken breast. Roll up jelly-roll style. Secure with toothpicks.
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3Dip each roll in egg, then into bread crumbs, coating thoroughly.
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4Melt butter in large skillet over low to medium heat. Cook chicken 10-15 minutes, turning frequently, until golden brown and tender.
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5Prepare the mustard sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pepperoni Stuffed Chicken~Robynne:
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